Plum barbecue sauce offers a unique twist on a classic favorite by blending sweet, tangy, and smoky flavors into one irresistible condiment. Using ripe plums gives the sauce a natural sweetness that pairs perfectly with grilled meats or roasted veggies. Canning this sauce lets us preserve that fresh, homemade taste all year round.
Making and canning our own plum barbecue sauce is easier than you might think. With just a few simple ingredients and basic canning techniques, we can create a flavorful sauce that’s perfect for gift-giving or stocking our pantry. Let’s dive into this delicious recipe and enjoy the taste of summer anytime we want.
Ingredients
To create our Plum Barbecue Sauce, we use a carefully balanced selection of ingredients that combine to deliver that perfect sweet, tangy, and smoky profile. Here’s what we need, ordered as used in the recipe for your convenience:
- 4 cups ripe plums, pitted and chopped
- 1 cup apple cider vinegar (for that tangy kick and natural preservation)
- 1 cup brown sugar, packed (this adds deep sweetness)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ketchup (adds thickness and tomato base flavor)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika (key for smoky aroma)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
We recommend using fresh, ripe plums for vibrant flavor and natural sweetness that define the unique taste of our sauce. The blend of spices like smoked paprika and cumin gives it a bold complexity, while apple cider vinegar balances the sweetness with gentle acidity, essential for canning safely and preserving flavor.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Ripe plums | 4 cups | Base fruit, natural sweetness |
| Apple cider vinegar | 1 cup | Tanginess, preservation |
| Brown sugar | 1 cup | Sweetness |
| Onion | 1 medium | Savory base, aroma |
| Garlic | 3 cloves | Depth of flavor |
| Ketchup | 1/2 cup | Sauce thickness, tomato base |
| Worcestershire sauce | 2 tablespoons | Umami, complexity |
| Smoked paprika | 1 tablespoon | Smoky aroma |
| Ground cumin | 1 teaspoon | Earthy warmth |
| Chili powder | 1 teaspoon | Mild heat and spice |
| Salt | 1/2 teaspoon | Flavor enhancer |
| Black pepper | 1/4 teaspoon | Mild heat |
| Cayenne pepper (opt.) | 1/4 teaspoon | Additional heat option |
These ingredients create the perfect foundation for our Plum Barbecue Sauce Canning Recipe, ensuring it is delicious fresh and holds its vibrant flavor throughout the year once canned.
Equipment Needed
To successfully prepare and preserve our Plum Barbecue Sauce, gathering the right equipment is essential. This ensures a smooth cooking process and safe canning for long-lasting flavor. Below is a detailed list of the tools we’ll need, organized by each stage of the recipe.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Saucepan | Cooking the sauce thoroughly | Choose a heavy-bottomed pan to prevent burning |
| Cutting Board | Chopping plums, onions, and garlic | Ensure it’s clean and sturdy |
| Chef’s Knife | Slicing and dicing ingredients | Sharp knife for precision cuts |
| Measuring Cups & Spoons | Accurate measuring of liquids and spices | Essential for balanced flavors |
| Immersion Blender or Food Processor | Pureeing the sauce to desired texture | Optional for smooth consistency |
| Canning Jars (Mason jars) | Storing and preserving the sauce | Use sterilized jars to prevent spoilage |
| Canning Lids and Bands | Sealing jars securely | Ensure lids are new for a proper seal |
| Large Pot or Canning Bath | Water bath for sterilizing and processing jars | Must fit jars comfortably |
| Jar Lifter | Safely removing hot jars from boiling water | Prevent burns and spills |
| Funnel | Filling jars without spills | Wide-mouth funnel preferred |
| Clean Cloth or Paper Towels | Wiping jar rims before sealing | Ensures airtight sealing |
We recommend starting by sanitizing all canning equipment to maintain food safety standards. As we cook the sauce in our large saucepan, we’ll use the chef’s knife and cutting board to prepare fresh, ripe plums and aromatics. Measuring cups and spoons guarantee precise flavor balance for our unique Plum Barbecue Sauce blend.
During filling, the funnel helps transfer hot sauce into jars without mess. After sealing with lids and bands, the jars are processed in a water bath using the jar lifter to handle them safely. This step is critical to preserving the sauce’s vibrant taste and texture all year round.
Prep Work
Before we dive into cooking, thorough preparation helps us craft the perfect Plum Barbecue Sauce and ensures safe, successful canning.
Preparing the Plums
- Select fresh, ripe plums free from bruises or blemishes.
- Rinse the plums under cool water to remove any dirt or residue.
- Stem and pit each plum carefully.
- Chop the plums into small chunks to promote even cooking and easy blending.
- For a smoother sauce texture, we can briefly simmer the chunks to soften them before pureeing.
Sterilizing Jars and Lids
Proper sterilization is critical to preserve the vibrant flavor and prevent spoilage.
| Step | Instructions |
|---|---|
| 1. Wash jars and lids | Use warm soapy water. Scrub thoroughly. |
| 2. Rinse well | Rinse to remove all soap residue. |
| 3. Boil jars | Place jars in a large pot of boiling water for 10 minutes. |
| 4. Heat lids | Simmer lids in hot water (not boiling) for 5 minutes to soften sealing compound. |
| 5. Dry and keep warm | Use a clean cloth or paper towels. Keep jars warm until filling to avoid breakage. |
By following these detailed steps, we prepare the perfect base for our delicious Plum Barbecue Sauce canning recipe.
Making the Plum Barbecue Sauce
Now that our ingredients are prepped and jars sterilized, we can start making the plum barbecue sauce. This step combines our ripe plums with spices and other flavor elements to create that luscious, balanced sauce.
Cooking the Sauce
Begin by heating a large saucepan over medium heat. Add the chopped plums along with finely diced onion and minced garlic. Stir in the apple cider vinegar, brown sugar, ketchup, and Worcestershire sauce. Sprinkle in the dry spices: smoked paprika, ground cumin, chili powder, salt, black pepper, and optional cayenne pepper for a spicy kick.
Bring the mixture to a simmer, cooking for 20 to 25 minutes, stirring regularly. This allows the plums to soften and the flavors to meld. Watch as the vibrant sauce thickens and the aroma deepens into a rich, smoky blend with a sweet and tangy profile. If the sauce becomes too thick, add a splash of water or apple cider vinegar to loosen it slightly.
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe plums | 4 cups, chopped | Prepped, pitted, and chopped |
| Onion | 1 medium, diced | Finely diced |
| Garlic | 3 cloves, minced | Fresh garlic enhances flavor |
| Apple cider vinegar | 1/2 cup | Balances sweetness with acidity |
| Brown sugar | 3/4 cup | Adds depth and caramel sweetness |
| Ketchup | 1/2 cup | Base for thickness and tomato flavor |
| Worcestershire sauce | 2 tablespoons | Adds umami complexity |
| Smoked paprika | 1 teaspoon | For smoky undertones |
| Ground cumin | 1/2 teaspoon | Earthy spice |
| Chili powder | 1 teaspoon | Mild heat |
| Salt | 1 teaspoon | Balances flavor |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Cayenne pepper | 1/4 teaspoon (opt) | Adds heat if desired |
Blending and Adjusting Consistency
Once the sauce has simmered and the plums are tender, remove from heat. Use an immersion blender directly in the pot or transfer the sauce in batches to a food processor or blender. Puree until the sauce reaches a smooth but slightly textured consistency. This ensures the sauce clings perfectly to grilled meats or roasted vegetables.
Taste the sauce carefully. This is where we can adjust sweetness, acidity, or spice. If it needs more tang, add a splash more apple cider vinegar. For extra sweetness, stir in a bit more brown sugar. If you want it smokier, a pinch more smoked paprika works well.
Return the sauce to low heat and simmer for an additional 5 minutes to meld any added flavors. Keep stirring to prevent sticking and ensure uniform smoothness.
By following these precise steps, we capture the vibrant essence of fresh plums while developing that bold and smoky plum barbecue sauce flavor. This base is now ready for the next step: canning to preserve its rich taste all year round.
Canning Process
The Canning Process is crucial for preserving our Plum Barbecue Sauce, maintaining its vibrant flavor and texture all year round. Let’s carefully follow each step to ensure a safe and delicious preservation.
Filling the Jars
- Begin by carefully removing the sterilized jars from the hot water, keeping them warm to avoid temperature shock.
- Using a clean funnel, ladle the hot, freshly prepared Plum Barbecue Sauce into each jar, leaving a 1/4-inch headspace at the top to allow for sauce expansion during processing.
- Wipe the rims of the jars with a damp, clean cloth to remove any sauce residue, ensuring a perfect seal.
- Place the sterilized lids gently on top of each jar. Secure them with the metal bands, screwing them on just until fingertip tight. Avoid overtightening, which can prevent proper sealing.
Sealing and Processing
- Place the filled jars into the water bath canner, ensuring they are covered by at least 1 to 2 inches of boiling water.
- Bring the water to a full boil and process the jars for 15 minutes at sea level. (Adjust processing times if you are at high altitudes; see the table below.)
- Maintain a steady boil throughout the processing time to destroy bacteria for safe preservation.
- After processing, turn off the heat and allow jars to sit in the water for 5 minutes before carefully removing them with a jar lifter.
| Altitude Range | Processing Time Adjustment |
|---|---|
| 0 – 1,000 feet | 15 minutes (standard) |
| 1,001 – 3,000 feet | Add 5 minutes (total 20 minutes) |
| 3,001 – 6,000 feet | Add 10 minutes (total 25 minutes) |
| Above 6,000 feet | Add 15 minutes (total 30 minutes) |
Cooling and Storing
- Place the jars upright on a clean towel or cooling rack, leaving at least 1 inch of space between them for air circulation.
- Let the jars cool undisturbed for 12 to 24 hours. Avoid tightening bands or moving jars during this time.
- Check the seals by pressing the center of each lid. A sealed lid will not flex or pop. If any jars don’t seal, refrigerate and use those within a week.
- Label each jar with the date and contents. Store the sealed jars in a cool dark place for up to 12 months to preserve peak Plum Barbecue Sauce flavor.
Tips for Successful Canning
Canning Plum Barbecue Sauce requires precision and care to preserve its bold flavor and ensure food safety. Here are essential tips to help us achieve the best results every time:
1. Use Fresh, High-Quality Ingredients
The foundation of a delicious canned sauce is the freshness of the plums. Always select ripe, unblemished plums for maximum flavor and natural sweetness. Avoid overripe or underripe fruit as they can alter the sauce’s taste and texture.
2. Sterilize Jars and Lids Thoroughly
Proper sterilization is critical to prevent spoilage and ensure a vacuum seal. Follow these steps carefully:
- Wash jars and lids with hot soapy water and rinse well.
- Boil jars in water for 10 minutes to sterilize.
- Keep lids in simmering water (do not boil) to soften seals.
- Use sterilized tongs to remove jars and lids, avoiding contamination.
3. Fill Jars with Correct Headspace
Leave a ½ inch of headspace at the top of each jar before sealing. This space allows for expansion during processing and helps form a proper vacuum seal.
4. Remove Air Bubbles
Air bubbles can interfere with sealing and preservation. Use a non-metallic utensil to gently stir the sauce inside the jar after filling to release trapped air before wiping rims clean.
5. Wipe Jar Rims Clean
Always wipe the rims of jars with a clean, damp cloth to remove dark sauce residue. This prevents sealing issues and contamination.
6. Process Jars in a Boiling Water Bath
Place jars in a water bath canner with enough water to cover by at least 1 inch. Process for the recommended time based on altitude and jar size. Refer to the table below for accuracy:
| Jar Size | Processing Time at Sea Level | Add for High Altitude |
|---|---|---|
| 8 oz | 15 minutes | +5 minutes over 1,000 ft |
| 16 oz | 20 minutes | +5 minutes over 1,000 ft |
| 32 oz | 25 minutes | +10 minutes over 1,000 ft |
7. Cool Jars Gradually and Check Seals
After processing, remove jars carefully using a jar lifter. Place jars on a towel or rack to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid—a sealed lid will not pop back. Unsealed jars should be refrigerated and used promptly.
8. Label and Store Properly
Label jars with the date and contents for easy identification. Store in a cool, dark, dry place to preserve the sauce’s vibrant flavor for up to 12 months.
Pro Tip: Avoid stacking jars during storage to prevent cracks or compromised seals.
By following these detailed canning tips, we ensure our Plum Barbecue Sauce remains safe, flavorful, and ready to brighten any grilled meal year-round.
Serving Suggestions
Our Plum Barbecue Sauce offers a rich balance of sweet, tangy, and smoky flavors that elevate a variety of dishes. Here are some of the best ways to enjoy this versatile sauce:
- Grilled Meats: Brush the sauce over pork ribs, chicken thighs, or beef brisket during the last 10 minutes of grilling to enhance caramelization and add a luscious glaze.
- Roasted Vegetables: Toss roasted root vegetables like carrots, sweet potatoes, or Brussels sprouts with the sauce for a burst of flavor.
- Pulled Pork Sandwiches: Mix the sauce into pulled pork for a moist, flavorful filling topped with crisp coleslaw.
- Glaze for Tofu or Tempeh: Marinate tofu or tempeh slices in the sauce before grilling or baking to add a smoky, fruity depth.
- Dipping Sauce: Serve it as a dip alongside crispy chicken tenders, onion rings, or fresh vegetable sticks.
- Pizza Base: Swap traditional tomato sauce with our plum barbecue sauce for a creative pizza topped with smoked meats and caramelized onions.
Flavor Pairing Tips
To maximize the Plum Barbecue Sauce experience, pair it with:
| Flavor Pairing | Description |
|---|---|
| Smoky Meats | Complements the sauce’s subtle smoked paprika |
| Sweet Elements | Balances acidity with honey or brown sugar |
| Spicy Heat | Enhances complexity with cayenne or chili flakes |
| Crunchy Textures | Contrasts with creamy coleslaw or toasted buns |
Pro Tip: For richer flavor, warm the sauce slightly before serving to release its full aroma and improve spreadability.
Serving Temperature
Serve Plum Barbecue Sauce warm or room temperature for best results. Use a small saucepan to gently heat it on the stovetop or microwave in short bursts, stirring in between.
With these serving suggestions, our Plum Barbecue Sauce will bring depth, brightness, and a memorable touch to every bite.
Conclusion
Crafting and canning plum barbecue sauce lets us enjoy a burst of summer flavor anytime. With the right ingredients and careful preparation, we can preserve that perfect balance of sweet, tangy, and smoky notes in every jar.
By following safe canning practices, we ensure our sauce stays fresh and delicious for months, ready to elevate any meal. Whether sharing with friends or savoring at home, this homemade plum barbecue sauce is a versatile addition to our kitchen staples.
Frequently Asked Questions
What makes plum barbecue sauce different from traditional barbecue sauces?
Plum barbecue sauce combines the natural sweetness and tanginess of ripe plums with smoky spices, creating a unique flavor profile that’s both fruity and bold, setting it apart from conventional tomato-based sauces.
Can I use frozen plums to make this sauce?
Fresh, ripe plums are recommended for the best flavor and texture. However, thawed frozen plums can be used but may result in a softer texture and slightly muted taste.
Is canning plum barbecue sauce difficult for beginners?
No, canning this sauce is straightforward with proper equipment and following sterilization and water bath processing steps carefully to ensure safety and freshness.
How long can I store canned plum barbecue sauce?
When properly canned and stored in a cool, dark place, the sauce can last up to 12 months while maintaining its vibrant flavor and texture.
What dishes pair well with plum barbecue sauce?
This sauce complements grilled meats like pork and chicken, roasted vegetables, pulled pork sandwiches, tofu, tempeh, dipping sauces, and even as a pizza base.
Can I adjust the spice level in the sauce?
Yes, the recipe allows adding cayenne or extra chili powder to increase heat or reducing these for a milder flavor without compromising the sauce’s balance.
What equipment is essential for making and canning the sauce?
Key tools include a large saucepan, cutting board, sharp knife, measuring spoons, blender or food processor, canning jars with lids and bands, a water bath canner, jar lifter, and a funnel.
How do I ensure my jars are properly sterilized?
Wash jars with hot soapy water, rinse well, then boil them for 10 minutes. Simmer lids in hot water separately, and keep everything warm until filling to prevent contamination.
Can I make smaller batches of the sauce?
Yes, the recipe is flexible and can be scaled down. Just adjust cooking and processing times slightly and ensure proper sterilization for smaller quantities.
What should I do if a jar doesn’t seal properly after canning?
If a jar fails to seal, refrigerate it and use the sauce within a few weeks or reprocess it using a new lid to ensure safety.